Apple-Raspberry Pie

• 1 deep dish pie shell, for double crust pie (9-inch, thawed, not frozen)
• 1 cup raspberries (fresh, not frozen)
• 3 cups apples, Diced (NOT GRANNY SMITH, I used 2 Cups Fuji/1Cup Gala)
• 1 tablespoon lime juice
• 1 cup sugar
• 14 cup all-purpose flour
• vegetable oil or milk
• sugar

1. Preheat Oven to 425F.
2. Place bottom crust of pie into pan and place in oven for about 6-8 minutes.
3. While bottom crust is in the oven, in a large mixing bowl, toss apples, sugar, lime juice, and flour and lastly berries until evenly coated.
4. Try not to squish most of the berries, but a little squishing is ok.
5. Carefully remove bottom crust from oven and pour filling into it.
6. Place top crust on pie and crimp edges together; cut 1 inch slits or crosses for vents.
7. Brush top crust with a little oil or milk and sprinkle with sugar.
8. Cover edges with aluminum foil & place pie back into 425 oven for about 25 minutes.
9. Reduce oven to 350 F, and continue to bake for about 30-35 minutes longer, or until crust is golden.

dish pie shell, raspberries, apples, lime juice, sugar, flour, vegetable oil, sugar

Taken from www.food.com/recipe/apple-raspberry-pie-478551 (may not work)